Process of preparing a food product.



UNITED STATES PATENT OFFICE.

FRANK PREVOST, OF OAKLAND, CALIFORNIA.

PROCESS OF PREPARING A FOOD PRODUCT.

No Drawing.

To all whom it may concern:

Be it known that I, FRANK Pnnvos'r, a citizen of the United States of America, residing at Oakland, in the county of. Alameda and State of California, have invented certain new and useful Improvements in the Process of Preparing a Food Product, of which the following is a specification.

This invention relates to a process of pre: paring a food product. Patent 1,028,005, issued May :28, 1912, in which I am the assignee discloses the combining of complete fresh eggs, sugar and cream, and by complete I mean both the white and the yolk of the egg.

In my co-pending application, Serial Number 723,154, filed September 30, 1912-, I claim the preparation in powdered form of the whites of eggs, together with the from the whites, and the composition consisting of said sugar and yolks is then beaten from time to time and permitted to become dry. The resultant product is reduced to powdered form, and is ready for the market. \Vhile the proportion of sugar may be somewhat varied, I have found that approximately five-eighths as much sugar, by weight, as of egg, produces a very desirable product. For instance, to twenty-four ounces of the yolks of eggs is added fifteen ounces of sugar. In this respect the product radically Specification of Letters Patent.

' Patented Oct. 21, 1913.

Application filed December 26, 1912. Serial N 0. 738,641.

parent that this process produces a powdered product useful in the culinary arts, one which can be kept for an indefinite period without spoiling, and one which is very convenient to handle.

By virtue of this invention it is possible to reduce the eggs to economical form in country districts and at times when eggs are plentiful, and to ship the products long distances to the market. The great care necessary in packing eggs need not be used in packing this product, and here again further economy is achieved.

1 am aware of the fact that the yolks of eggs are daily used in cooking and that the yolks of eggs are frequently combined with sugar in cooking, butI am not aware that the said ingredients have ever been reduced to this form in the manner set forth or in the proportions indicated.

It is believed that with the creation of the parcels post, a method of rendering it possible to ship the eggs in powdered form will be folllld of great value and benefit to the househo Having described my invention, what I claim is: 4

The herein described process of preparing a food compound consisting in separating the whites and yolks of eggs, adding sugar 'to said yolks, thoroughly whipping said sugar- FRANK PREVOST.

Witnesses:

Josnrnmr. DEs NoYnRs, C. P. BACON. 

